Preparation Steps

• In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and yeast. Make sure the yeast is evenly distributed.
• In a separate bowl, whisk together the warm milk, melted butter, and eggs until well combined.
• Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer with a dough hook until a smooth, slightly sticky dough forms. It will be wetter than traditional wheat dough.
• Grease a 9x5 inch loaf pan and set aside. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
• While the dough is rising, prepare the cinnamon swirl filling by creaming together the softened butter, brown sugar, and cinnamon until a paste forms.
• Once the dough has risen, punch it down gently. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 10x15 inches.
• Spread the cinnamon swirl filling evenly over the rolled-out dough, leaving a small border.
• Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal.
• Carefully transfer the rolled dough seam-side down into the prepared loaf pan.
• Cover the loaf pan loosely with plastic wrap and let it rise in a warm place for another 30-45 minutes, or until it has risen slightly above the rim of the pan.
• Preheat your oven to 375°F (190°C).
• Bake for 40-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If it starts to brown too quickly, loosely tent with foil.
• Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.